---
title: Spain’s Creamy Chicken & Mushrooms
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spains-creamy-chicken-and-mushrooms-667ac7aae4ccb870eb4daf0b
servings: 2
prep_time: "10 minutes"
cook_time: "20 minutes"
time_required: "30 minutes"
difficulty: Easy
allergens: [Milk]
tags: [Calorie Smart, Carb Smart, Protein Smart, New]
rating: 0.0
rating_count: 0
source_chef: Sara Heilman
review_highlights:
  - theme: "Flavor"
    text: "Many loved the creamy mushroom sauce, praising its rich taste and how it elevated the dish."
  - theme: "Ease of prep"
    text: "Simple to make and quick to cook, though some found timing the vegetables tricky."
image: "https://images.recipes.furrysalamander.com/Spanish%20Recipes/spain-s-creamy-chicken-mushrooms.avif"
---
@carrots{12%oz}
@zucchini{12%oz}
@garlic powder{1%tsp}
@dried thyme{1%tsp}
@chicken cutlets{12%oz}
@button mushrooms{8%oz}
@Dijon mustard{2%tbsp}
@sour cream{2%tbsp}
@chicken stock concentrate{1%unit}
@red wine vinegar{1%tsp}
@cooking oil{1%tbsp}
@butter{2%tbsp}

Preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and halve zucchini lengthwise; slice crosswise on a diagonal into 1⁄2-inch-thick half-moons.

Toss carrots and zucchini on a #baking sheet{} with a large drizzle of cooking oil, half the garlic powder, half the dried thyme, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender ~{20%minutes}.

While veggies roast, pat chicken cutlets dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a #large pan{} over medium heat. Add chicken; cook until browned and cooked through ~{6%minutes} per side. -- TIP: Lower heat and cover pan if chicken begins to brown too quickly. Turn off heat; transfer to a cutting board. Wipe out pan.

Meanwhile, trim and thinly slice button mushrooms. In a #small bowl{}, whisk together Dijon mustard, sour cream, chicken stock concentrate, ¼ cup water, and 1 tsp red wine vinegar. Set aside.

Heat a drizzle of oil in the pan used for chicken over medium-high heat. Add mushrooms and remaining thyme; season with salt and pepper. Cook, stirring occasionally, until softened ~{2%minutes}. Add remaining garlic powder and stir to coat. Add mustard mixture and butter. Cook, stirring constantly, until butter has melted and sauce is thoroughly combined. Bring to a simmer and cook, stirring constantly, until slightly thickened ~{1%minutes}. -- TIP: If sauce is too thick, add a splash or two of water and bring to a boil; stir until smooth and slightly thickened. Turn off heat and season with salt and pepper.

Thinly slice chicken crosswise. Divide chicken and veggies between plates. Spoon mushroom sauce over chicken and serve.